Strawberry Lychee Chiffon Cake

This beautiful lychee-infused chiffon cake is decorated with fresh strawberries and bright summer flowers.

The ingredient of Strawberry Lychee Chiffon Cake

• 5 eggs separated
• 2 egg whites extra
• 1 2 teaspoon cream of tartar
• 150g 2 3 cup caster sugar
• 80ml 1 3 cup grapeseed oil or vegetable oil
• 1 tablespoon paraiso lychee liqueur
• 100ml canned coconut milk
• 150g 1 cup plain flour sifted
• 2 teaspoons baking powder sifted
• pinch of salt
• 875ml 3 1 2 cups thickened cream
• 90g 3 4 cup icing sugar mixture
• 2 teaspoon paraiso lychee liqueur
• a few drops of red or pink food colouring
• 750g strawberries hulled sliced lengthways
• 560g canned pitted lychees drained and roughly sliced

The Instruction of strawberry lychee chiffon cake

• preheat oven to 190c 170c fan forced have a 25cm angel food cake pan on standby do not grease or use a non stick pan u2013 for the chiffon to rise properly sticky sides are exactly what the mixture needs to climb and sustain the impressive height
• for chiffon cake combine the 7 egg whites and cream of tartar in a medium bowl whisk with an electric mixer on high speed until medium peaks form add 1 3 cup caster sugar 1 tbs at a time whisking well after each addition until stiff peaks form
• combine egg yolks and remaining 1 3 cup caster sugar in a large bowl whisk until pale and thick add oil liqueur and coconut milk whisk until combined add flour baking powder and salt whisk until just smooth
• spoon a third of the meringue mixture into egg yolk mixture whisk until combined fold in remaining meringue with a whisk getting rid of any small pockets of egg white
• pour the mixture into the angel food cake pan and smooth the surface bake for 30 40 minutes or until an inserted skewer comes out clean immediately invert the pan and cool the cake completely in the pan u2013 this takes about 2 hours run a knife around the inner and outer sides of the pan to release the cake lift it out then slide the knife along the base of the tin to free the cake completely
• to finish the cake whisk the cream and icing sugar mixture until stiff peaks form add the lychee liqueur and food colouring then whisk carefully by hand to combine
• slice the cake horizontally into 3 layers spread 2 of the layers with flavoured cream evenly dotting the surface with strawberries and lychees and stacking one on the other top with the third layer of cake and thinly cover all over with the cream decorate with remaining strawberries and edible flowers

Nutritions of Strawberry Lychee Chiffon Cake

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